Inspired by a great cook, Troutman, I decided to make smoked Osso Buco. It is a wonderful dish! I tried to explain it to my wife, and I called it the spring version of a Boeuf Bourguignon, and now in retrospect I think it describes it well. If you haven't tried it, I can highly recommend it. I did mine by smoking veal shanks for 2 hours with hickory on my kettle, then letting it all simmer in a dutch oven. So many good flavors!
Equipment:
Weber Genesis
Weber Spirit Special Addition, with Griddle and Grillgrates (just got)
Thermoworks Smoke (2)
Thermoworks Thermapen (2)
Thermoworks IR (1)
Maverick IR (1)
Penzey's Spice rack with loads of spices
Hobbies:
Cooking, wine, guitar, golf, beach, board games, travel, herb gardening
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Avova SV Stick, BBQ Guru Controller and Fan
PBC
Weber Performer
Rotisserie Ring
Rotisserie Basket
Smokenator
Maverick 732 (featuring a melted back panel, courtesy of a disastrous attempt at pizza)
Thermoworks Pocket Thermometer
Three Bricks
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